Mix ricotta with sautéed spinach, grated cheese, crushed garlic, salt and pepper, spread the filling evenly over butterflied chicken breasts, roll tightly and secure with kitchen string, season the outside with salt, pepper and smoked paprika, bake at 190°C for 30–35 minutes until cooked through, allow to rest for 10 minutes before slicing into rounds and serving with roasted baby potatoes or spring vegetables.

Heat the olive oil in a large pan over medium heat and sauté the garlic gently until fragrant. Add the king prawns in a single layer and cook for 1–2 minutes per side until they turn pink, then remove them from the pan to avoid overcooking. In the same pan, add the Mayor Sugu, season, and simmer for about 5 minutes. Stir in the Hanini Creamylight until the sauce becomes smooth and creamy. Return the prawns to the pan and gently simmer for another 3–4 minutes, allowing them to absorb the sauce. Finish with fresh basil if desired and serve hot.

Season the beef generously with salt and pepper. Heat olive oil in a heavy pot and brown the beef in batches until sealed on all sides, then remove and set aside. In the same pot, add the diced onion and cook until soft and translucent. Stir in the Three Hills Kunserva and cook for 2 minutes to deepen the flavour. Add the Mayor polpa and water or stock, season again, and return the beef to the pot. Add a bay leaf if using, cover, and simmer gently on low heat for about 90 minutes, stirring occasionally, until the beef is tender and the sauce thick and rich.

Start by seasoning the chicken breasts generously on both sides with salt, pepper and paprika. Heat the olive oil in a large pan over medium heat and place the chicken in the pan, cooking for about 4–5 minutes per side until nicely golden. Remove the chicken from the pan and set aside. Lower the heat slightly and add the minced garlic, stirring continuously so it softens without browning. Add the Three Hills Kunserva and cook it gently for 1–2 minutes, allowing the tomato paste to release its flavour. Pour in the Hanini Creamylight, stir well until smooth, and allow the sauce to gently simmer. Return the chicken to the pan, spoon the sauce over it, cover, and cook on low heat for around 15–20 minutes until the chicken is fully cooked and tender. Stir occasionally and finish with chopped parsley before serving.

Preheat oven to 180°C. Place fish in an oiled baking dish. Mix olive oil, garlic, vinegar, parsley, salt, and pepper, then pour over the fish. Arrange lemon slices on top and bake 20–25 minutes until flaky. Serve with a side of roasted vegetables or a salad.

Start by preparing the flavoured butter: in a small bowl, combine the softened butter with chopped cranberries, minced garlic, parsley, and lemon zest. Mix until everything is evenly incorporated—this creates a festive, tangy butter that melts beautifully over the hot fish. Pat the fish dry to help it bake evenly, then drizzle lightly with lemon juice and season with salt and pepper.
Place the fillets on a parchment-lined baking tray and top each one with a generous dollop of the cranberry–herb butter. Bake in a 190°C oven for 12–15 minutes, depending on the thickness of the fillets. The butter will melt and form a fragrant glaze as the fish becomes tender and flaky. Once cooked, spoon any melted butter from the tray over the fish before serving.

Season the beef lightly on both sides. Melt the butter in a hot pan and sear the medallions for 2–3 minutes per side, depending on thickness and preferred doneness. Transfer them to a warm plate to rest.

In the same pan, pour in the brandy or wine to deglaze, scraping up the browned bits; these add incredible flavour. Let the alcohol bubble for a minute, then reduce the heat and stir in the cream along with the crushed peppercorns. Simmer until the sauce thickens to a coating consistency. Return the beef to the pan briefly, spooning the sauce over the top. Serve immediately with extra pepper sauce.

Cook the spaghetti in salted boiling water until al dente. Meanwhile, melt the butter in a large pan and gently sauté the garlic for 1 minute without letting it brown. Pour in the cream and warm it through on low heat, then sprinkle in the nutmeg and Pekorin cheese. Stir slowly until the cheese melts and the sauce becomes thick, silky, and smooth.
Once the pasta is ready, reserve a splash of the cooking water before draining. Add the spaghetti to the pan of sauce and toss thoroughly, loosening the mixture with 1–2 tablespoons of pasta water if needed. Season well with salt and pepper, then finish with a handful of chopped parsley to brighten the flavours.